We used this to make 7 layer dip. (Recipe to follow.) I actually served that for dinner, not an appetizer. I figured why not? Beans are good for you, avocados and tomatoes are good for you... Why can't it be dinner? But I digress, this isn't a post about 7 layer dip - that is my next post right. On to the beans. (which apparently I didn't take a picture of by themselves, but refried beans are refried beans right?)
- 4 cups cooked pinto beans (I cooked up 2 cups of beans, but didn't use them all. I'm pretty sure I could have though.)
- 2 Tablespoons butter
- 1 cup onion, diced
- 1/2 teaspoon ground cumin
- 3 cloves garlic, minced
- 1/2 teaspoon oregano
- sea salt (or Himalayan pink salt) -to taste (I used 20 grinds in the beans on their second hour of cooking (even though they were doing very well at 1 hour - I cooked them longer since I knew I was mashing them - and I was busy cleaning.:) - then I used another 5 grinds in the actual refried bean part.
- 3 Tablespoons lime juice (3 limes - juiced)
- 1/2 teaspoon lime zest - zest of 1 lime - I didn't measure
- After cooking the beans, reserve the cooking liquid to thin the refried beans.
- In a large pot (to save dishes, use the one that cooked the beans) heat the butter. Add onions and begin sauteeing. Add cumin and continue sauteeing. Add garlic and oregano and cook until onions are lightly browned.
- Stir in 1 cup of bean cooking liquid and 4 cups of beans (you can play with this if you want -adding only 1/2 of the beans, pureeing, then adding more and pureeing a bit less if you want it a bit more chunky. I know I wanted mine smooth, so I added all of the beans at once.) Mash with a potato masher, or if you have one (my preferred method) an immersion blender. Blend until desired consistency.
- Heat until desired consistency (for example, if it is too watery, heat to thicken.) Add lime juice, zest and salt to taste.